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Gianino's Restaurant Light Chicken Primavera
1 lb. spaghetti
2 (6-oz.) boneless, skinless chicken breast halves
8 C. chicken stock or broth
1 C. frozen broccoli
1 C. frozen cauliflower
1 C. frozen carrots
1 C. frozen asparagus
3/4 C. frozen peas
1 C. sliced fresh mushrooms
1/4 C. minced fresh garlic
1 t. cracked black pepper or more to taste
1 T. dried parsley
1 1/2 T. butter
1 C. fresh tomato wedges
Parsley, for garnish
Lemon wedges, for garnish
Cook spaghetti in boiling salted water until al dente (tender but not mushy); cool in cold water and set aside.
Grill chicken; split each breast half horizontally (so that it is half the original thickness). Slice chicken into pieces about 1/2 inch thick; set aside and keep warm.
Heat stock in a large pot. Add broccoli, cauliflower, carrots, asparagus, peas, mushrooms, garlic, pepper, parsley and butter; cook until vegetables are al dente, 5 to 7 minutes. Add tomatoes; cook another minute. Add drained spaghetti; cook until warmed through, 1 to 2 minutes.
Remove spaghetti and vegetables to a serving plate or platter; top with sliced chicken breast. Garnish with parsley and lemon wedges.
Yield: 4 generous servings.
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